Cherry Jelly
Ingredients
Directions
Prepare the fruit
Remove the pits from the Morello cherries.
Combine the pitted cherries and red currants in a pot.
Cook and strain
Cook the mixture over medium heat until the fruit is soft.
Strain the mixture through a jelly bag or fine sieve to extract the juice.
Follow the standard procedure for making currant jelly with the extracted juice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Morello cherries
- Provide the main fruit flavour, colour and tartness of the jelly.
- Red currants
- Add tartness and natural pectin to help the jelly set.
The step that matters
Strain the mixture through a jelly bag or fine sieve to extract the juice.. Letting the juice drip through on its own keeps the jelly clear. Pressing the pulp forces fine solids through, which makes the finished jelly cloudy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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